Smothered Chicken with Gravy and Rice
Ingredients
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon lemon pepper
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 pounds bone-in chicken thighs
2 teaspoons neutral oil
6 tablespoons unsalted butter
1 yellow onion sliced
6 tablespoons all-purpose flour
1 tablespoon chicken bouillon powder or to taste
4 cups chicken stock low sodium
6 cups cooked white rice
Directions
Heat a large Dutch oven or cast iron skillet over medium high heat.
Mix kosher salt, black pepper, granulated onion, granulated garlic, lemon pepper, chili powder, and cayenne pepper in a small bowl.
Season chicken on all sides with seasoning mixture, making sure to pull back the skin to season the meat.
Pour oil into the pre-heated Dutch oven (or skillet).
Brown thighs on both sides, about 6 minutes. Remove chicken and set aside.
Add butter and sliced onions to the pot or pan and stir with a wooden spoon or spatula, scraping any food stuck to the bottom as needed.
Sauté onions until softened and translucent, about 5 to 7 minutes.
Gradually add flour and bouillon powder, and whisk until well-combined with the onions and butter.
Add stock and continue whisking vigorously until a smooth gravy develops. Taste for seasoning and adjust with more bouillon if needed.
Bring gravy to a low boil and return the thighs back to the Dutch oven.
Cover and reduce heat to low.
Simmer chicken in the gravy for 1 hour, or until thighs are tender and cooked through; stir occasionally.
Plate smothered chicken with a scoop of cooked rice and spoon extra gravy on top; serve immediately.